18 Servings


2large potatoes, peeled
1 cupfrozen peas, thawed
2 tablespoonsvegetable oil
1/2 teaspooncumin seeds
1bay leaf, crushed
2large onions, finely chopped
500 gground beef
4 clovesgarlic, crushed
1 tablespoonminced fresh ginger root
1/2 teaspoonground black pepper
1 1/2 teaspoonssalt
1 teaspoonground cumin
1 teaspoonground coriander
1 teaspoonground turmeric
1 teaspoonchili powder
1/2 teaspoonground cinnamon
1/2 teaspoonground cardamom
2 tablespoonschopped fresh cilantro
2 tablespoonschopped green chile peppers
oil for deep frying
2 packages (450 g)phyllo dough


  1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
  2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  3. Heat oil in a large, heavy saucepan over high heat.
  4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
Last modified 7 years ago Last modified on 12/25/16 14:35:16